Australian Hotelier December 2023 by The Intermedia Group

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 40 No. 11 - DECEMBER 2023

IN THIS ISSUE: ALIA 2023 WINNERS | PERSONALISED OFFERS | CRAFT BEER

To get Foxtel for your venue call 1300 761 056 or visit Foxtel.com.au/venues

THE SUMMER OF

CRICKET ON

E VERY G A M E LIVE

Summer is here, and that only means one thing, it’s cricket season. Watch every ball of every over of the: • CommBank Women’s International Series • NRMA Insurance Test Series • Dettol ODI Series

• Dettol T20I Series • KFC Big Bash League • Weber Women’s Big Bash League

With so much quality cricket over the summer months, Foxtel has you covered, ensuring your customers won’t miss a ball.

Event availability correct at time of publishing and may be subject to change. Available for Foxtel Business subscribers only. Foxtel marks are used under licence by Foxtel Management Pty Ltd.

CONTENTS & ED’S NOTE

WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au

Contents SPECIAL FEATURES

P30 24 Craft Beer: With the days of extreme flavour profiles dominating the market

10 Cover Story: Lyre’s is helping ensure that

coming to an end, what kinds of craft

everyone can get in on the celebrations

beers are patrons after?

this silly season. 12 ALIA Review: The 2023 Australian Liquor Ed’s Pick

Industry Awards celebrated another year of excellence from individuals, brands

REGULARS 6 News: What’s happening in pubs across

and venues.

Australia.

20 POS and Op Tech: Using customer data

30 Design & Build: The aesthetic of the

to personalise offers and target the right

entire Bli Bli Hotel was inspired by

patrons for activations is helping pubs

one fabric pattern.

upsell and create return business.

34 Tales from the Top: Kirra Beach Hotel’s Greg Hodge on the considerations of a beachside pub.

Editor’s Note strange year in the pub

season has begun, and pubs are reaping

landscape. It started

in the functions bookings and general

off really positively,

celebrations! It’s been a real rollercoaster,

with many venues

but I don’t know of an industry that’s better

still basking in the

equipped to handle it. There’s always a

post-covid glow of

challenge, and publicans continue to rise to

forward to being on that ride with you. In the meantime, I wish you all a wonderful holiday

rising energy bills. Then by mid-year came

season. See you in the new year!

the rumblings of cost-of-living pressures, Cheers!

And yet, while on guard, most pubs were proving the old adage that it’s a business

Vanessa Cavasinni, Managing Editor

that is recession proof. It’s only in the last

E: vcavasinni@intermedia.com.au

started to note a decrease in spend per head, with many consumers opting for the less premium choices in both F&B, or

4 | Australian Hotelier

GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP: Shane T. Williams GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY: Kea Thorburn kthorburn@intermedia.com.au

1yr (11 issues) for $95.00 (inc GST) 2yrs (22 issues) for $152.00 (inc GST) – Saving 20% 3yrs (33 issues) for $199.00 (inc GST) – Saving 30% To subscribe and to view other overseas rates

visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au

Who knows what 2024 will bring, but I look

shortages and price hikes, not to mention

couple of months that most pubs have

NATIONAL SALES MANAGER: Jason Wild Tel: 02 8586 6213 jwild@intermedia.com.au

meet them.

publicans were contending with produce

inflation and multiple interest rate hikes.

EDITOR: Vanessa Cavasinni vcavasinni@intermedia.com.au

SUBSCRIPTION RATES

fewer rounds at the bar. But now the silly

and spending up big. In the meantime,

PUBLISHER: Paul Wootton

PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au

2023 HAS been a

patrons thrilled to be out in venues again,

PUBLISHED BY: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419

Next Month

➤ 2024 Annual Industry

Leaders Forum

DISCLAIMER: This publication is published by Food and Beverage Media Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2023 - Food and Beverage Media Pty Ltd

NDING VA STA L UT

IO A NNUAT

NDING VA STA L UT

2018

IO A NNUAT

UP ER

2019

IO A NNUAT

NDING VA STA L UT

2020 UP ER

IO A NNUAT

NDING VA STA L UT

2021 UP ER

IO A NNUAT

2022 UP ER

NDING VA STA L UT

2023 UP ER

IO A NNUAT

WINNER SIX YEARS IN A ROW A win for us is a win for our members. Judged on strong performance, competitive fees and a wide range of product features, Hostplus has earned Canstar’s Outstanding Value Superannuation Award for the sixth year in a row.

Compare Hostplus

Canstar 5 Star Rating for Outstanding Value Superannuation awarded March 2023 for the Balanced (MySuper) option. Visit canstar.com.au for awards criteria. Awards and ratings are only one factor to consider. Past performance is not a reliable indicator of future performance. General advice only. Consider the relevant Hostplus PDS and TMD at hostplus.com.au and your objectives, ﬁnancial situation and needs, which have not been accounted for. Issued by Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund (the Fund) ABN 68 657 495 890. HP2396

In the

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

The Log Cabin is named Metropolitan Hotel of the Year by AHA NSW

AWARDS SEASON IN FULL SWING FOR PUBS With awards season well underway, pub excellence is being

Patriarch Arthur Laundy praised his family and staff for the

celebrated around the country. Through a number of AHA state

achievements, and suggested that his own drive came from a

awards programs, pubs have been recognised for their contribution

long-held love of the industry.

to the hospitality industry and commitment to outstanding quality.

New South Wales

“I just love my industry. I’m 82, I’ve been a publican since I was 21. I was in hotels with my mum and dad as a seven-yearold. Our first hotel was the Sackville Hotel in Rozelle in ’48.

On Tuesday 31 October, more than 1200 pub operators and industry

Even in those days, I followed my father around and I just loved

stakeholders attended the 2023 AHA NSW Awards for Excellence

everything about it. I went to university for a couple of years, but I

at the Royal Randwick Racecourse. Awards were presented in 42

didn’t want to be there. I wanted to be in the pub game.”

categories and Laundy Hotels were the big winners. “The AHA NSW Awards for Excellence is a chance to come

The other big winner was Tattersalls Hotel in Armidale, which won a number of awards including Individual Hotel Operator of

together and acknowledge the best in our business from

the Year and Regional Hotel of the Year, as well as a few Highly

outstanding operators to exceptional food and beverage offerings,

Commended mentions.

accommodation, design and community engagement,” said AHA NSW CEO John Whelan. Esteemed group operator Laundy Hotels took out several

“The team at Tattersalls Hotel Armidale are extremely proud of these fantastic results. For a statewide competition it is great for a regional town to bring home these awards. Our team’s dedication

awards including two majors, Hotel Group Operator of the Year

to the customer experience and satisfaction is ultimately what

and Metropolitan Hotel of the Year for The Log Cabin in Penrith.

has resulted in us being able to achieve these results,” the pub’s

“It was amazing today. The icing on the cake was winning Metropolitan Hotel of the Year. The Log Cabin took two or three

operators stated.

years of planning from three great families: the Wearns, the

South Australia

Cottles, the Laundys. All of the family was involved in the design

On the same night, over 900 industry professionals gathered at

from the ground up,” Craig Laundy told Australian Hotelier.

the Adelaide Entertainment Centre to celebrate the winners at the

“But the one that really tugs at the heartstrings is having dad

2023 AHA|SA Hotel Industry Awards for Excellence. AHA|SA CEO

here today. We’ve never won Group Operator of the Year. We’ve

Anna Moeller says that the awards celebrate the achievement of

been around since 1949. And, I just think it’s a fantastic result

excellence in the state’s pubs.

because we’ve been doing some really different things for us over the past few years.”

6 | Australian Hotelier

“We are delighted to honour all the winners of the 2023 Hotel Industry Awards for Excellence. The AHA|SA Hotel Awards for

NEWS

Excellence is a celebration of the accomplishments of SA’s hotels, where we come together to celebrate their outstanding facilities, service and delivery.” Following its transformation and reopening in September 2021, Unley based venue The Cremorne Hotel collected a number of awards, including the hotly contested Best Overall Hotel – General Division. Grace Kelliher, venue manager at the Cremorne Hotel, said: “We are so grateful to have been recognised for such awards, especially as we were up against some great South Australian venues. The support we have received from our local community has been overwhelming. But I must admit, the real stars are each and every one of the staff members here at the Cremorne Hotel.” Also highly awarded was the McLaren Vale Hotel, which won the coveted tile Best Overall Hotel – Country and two others which recognised the impressive redevelopment of the 1850s hotel.

Western Australia McLaren Vale Hotel was named Best Overall Hotel – Country by AHA|SA

On Monday 13 November, the winners were announced for the 2023 AHA-Aon Hospitality Awards for Excellence in a ceremony held at Perth’s Crown Towers. The awards recognise the high quality of venues in WA, and AHA WA CEO Bradley Woods congratulated the winners. “These awards provide an opportunity to commend those in WA’s hospitality industry that are constantly striving for excellence, lifting standards of service and delivering incredible experiences for their patrons. “WA’s hospitality industry plays a key role in the state’s economy and is fundamental in shaping visitor’s perception of the state. The venues, operators and staff receiving a 2023 Hospitality Award for Excellence have beaten an elite group of finalists that were narrowed down from 440 nominations, so they represent the very

The team from Claremont Hotel

best of the best.” The Claremont Hotel won three awards, including Perth’s Best Hospitality Venue. Joe Baily, state manager for Australian Venue Co., described what makes the Claremont Hotel such a successful venue. “It was a big night for the Claremont Hotel winning three AHA awards last night, including the prestigious Perth’s Best Hospitality Venue award. What we have created at the Claremont is a venue for everyone and every occasion, whether you are coming in for a meal or cocktail, having a beer with mates, watching live sport, dancing past midnight or celebrating a special moment in life. “The Claremont’s team do an outstanding job of serving our customers every day, and this was

The team from Treendale Farm Hotel

acknowledged by them also winning The Lion Bar Presentation and Service Award.”

Keep up with the latest Subscribe now to our fortnightly newsletter: industry news! www.theshout.com.au/subscribe-australian-hotelier DECEMBER 2023 | 7

NEWS

Redcape divestment program exceeds $150m in pub sales Redcape Hotel Group’s strategic asset divestment initiative continues, successfully contracting the sale of seven hotels in five

Mount Annan Hotel

Unanderra Hotel

months for a combined value of $150m. The group reached the milestone by securing the sales of three venues: Sydney’s Eastern Creek Tavern and Mount Annan Hotel and Wollongong’s Unanderra Hotel. The Unanderra Hotel has been sold to Oscars Hotel Group for $14.5 million, and the Eastern Creek Tavern and Mount Annan Hotel were sold to two separate operators for a combined value of $70 million. Chris Unger, managing director of Redcape, is pleased with the divestment initiative so far. “We informed investors in July of our strategy to leverage the depth and quality of our portfolio to strengthen the balance sheet through selective divestment. We are pleased with the progress we have made to fulfil this strategy quickly and our ability to exchange contracts ahead of book value,” Unger said. “In addition to the successful divestments, we are seeing

nearby Central Hotel Shellharbour for $25 million. HTL Property brokered the sale of the Mount Annan Hotel, making it the fifth transaction that HTL Property brokered on

improved trading dynamics across our portfolio as pubs continue to

behalf of Redcape this year. The sale was managed by HTL

be a popular choice for customers. This combination supports our

Property national pubs director, Dan Dragicevich and HTL

confidence in the sector and positions the fund well for investment

Property managing director, Andrew Jolliffe.

in further growth initiatives and a sustainable reinstatement of the fund’s liquidity facility in due course,” Unger added. Located in the growing Wollongong suburb of Unanderra, The Unanderra Hotel sits on 4000 square metres of land with 3am trading approval, 26 gaming machine entitlements, 14

Mount Annan Hotel is located in a continually developing retail precinct, profiting from organic population growth in the area. Both JLL Hotels & Hospitality Group and HTL Property spoke about the positive situation of the pub sale market. “Traditional hotels, particularly those that are multi-

accommodation rooms and currently generating more than

departmental in terms of revenue attraction, enjoy a resiliency

$130,000 per week in total revenue.

that serves as both a magnet for investor attention; and the basis

Oscars Group already have a number of hospitality venues in Wollongong and the South Coast, including the Towradgi Beach Hotel. The group was attracted to the Unanderra Hotel for the

upon which they can out-perform in all manner of economic environments,” said Jolliffe. “With price discovery being a key theme so far in 2023, we

chance to secure a dominant trading operation in a market Oscars

are now seeing a reduction in bid-ask spreads as the market

knows and understands.

seemingly starts to normalise. We are seeing private capital

The sale was managed by JLL Hotels & Hospitality Group

continue to drive enquiry through active campaigns and believe

managing director John Musca and executive vice president Ben

that will fuel further transactions as we move through the final

McDonald. The pair also managed Redcape’s recent sale of the

quarter of the year,” McDonald said.

8 | Australian Hotelier

Reach 40,000+ trade customers in the

2024 Annual Leaders Forum Australian Hotelier’s Annual Industry Leaders Forum edition (February) is the most highly anticipated issue of the year. It features candid columns from the leading operators and industry stakeholders within the pub sector, and it provides the ideal platform from which to start New Year conversations with our engaged audience. Industry-leading Hotel and Group Owners, CEOs, GMs and Senior VPs will be invited to contribute and address broad industry trends, current issues and challenges facing the industry Why not get involved, and join the likes of key suppliers, operators/and industry groups and associations such as Solotel, CUB, Australian Venue Co., Hostplus, JLL Hotels & Hospitality, Merivale, Gaming Technologies Association, CLG, Tabcorp, Foxtel Business, Comiskey Group, Entain Venues and more.

SAVE up to

60% o ff*

*Must book before deadline (15/12/23)

There are two brand awareness and educational packages to choose from

ASK FOR DETAILS

DEADLINE Booking: Friday 15th December 2023

Contact: Jason Wild E: jwild@intermedia.com.au

M: 0416 576 256 D: (02) 8586 6213

COVER STORY

Clink without the drink As we near the festive period, consumers are looking for low alcohol alternatives to their favourite seasonal tipple. BETTER-FOR-YOU AND alcohol

alcoholic offering that caters to drivers,

creating NOLO alternatives with the same

moderation trends have gained

moderators and abstainers allows the

components and flavour profiles is key,

momentum nationwide, providing an

simple trade up from a soft drink, water

Romanin explains.

opportunity for pubs to increase revenue

or mocktail into something that has high

“Fruit and citrus forward cocktails

over the festive period and beyond with

repeat order rates and increases spend

are a great way to ride the wave of what

no- and low- alcohol (NOLO) alternatives.

per head.”

naturally sells across the bar. Products

According to research by the IWSR,

The NOLO category offers choice for

like Lyre’s Agave Blanco, Lyre’s Italian

NOLO products grew by more than seven

a variety of consumption occasions,

Spritz and Lyre’s Classico are a great

per cent in volume globally last year,

including daytime events, work functions,

place to start if you’re dipping your toe

and will continue at a forecast volume

and even using them as “wedge drinks” to

into the category.

CAGR of seven per cent between now

moderate alcohol consumption over the

and 2026.

course of a night.

“Lyre’s is going wide this festive season with a strong focus on the

While the NOLO category provides an

The festive season, a time when

option for those who abstain from alcohol

consumer spending is generally higher

with friends. Within the on-premise,

consumption completely, these customers

leaning, is seen as a peak period for

Lyre’s is working with partners,

make up less of the NOLO demographic

uptake and consumption in the NOLO

wholesalers and venues on drinks

than those who simply reduce their

category. At this time of year, pubs can

strategies that ensure venues can

alcohol consumption, as Marc Romanin,

benefit from offering NOLO alternatives to

capitalise on footfall and spend per head

Marketing Manager at Lyre’s, explains.

celebratory drinks, allowing consumers to

through a seasonal offering.”

“78 per cent of consumers that buy

celebrate in moderation and without being

into the category drink alcohol but frequently choose to moderate their

excluded from social settings.

summertime occasionality of socialising

Developing a strong menu is paramount, but successfully

As the weather heats up and cocktail

communicating that offering is just

alcohol consumption. There are a lot of

menus make way for popular summer

as important. This can be done by

opportunities for publicans to capitalise

drinks such as the Spritz and seasonal

incorporating your NOLO offering into

on this trend by organically offering no-

G&Ts, consumers are looking for

an existing drinks list, carved out in its

and low- alcohol alternatives to their

alternatives that don’t compromise on

own section, and by educating bar

existing beverage program.

quality. Understanding which alcoholic

staff to communicate your offering and

cocktails work well in your venue and

build interaction.

“Having a strong, sophisticated non-

10 | Australian Hotelier

BOOK YOUR 2024 CAMPAIGN

NOW

Create brand awareness, educate trade, and generate a call-to-action (leads) for 2024, at 2023 rates.

Book now* and avoid any rates increase!

2024 Australian Hotelier — Features List 2024

Feature 1

Feature 2

Food & Beverage

Special Report

January/ February

Annual Industry Leaders Forum 2024

March

Accommodation Design, Amenities and Hygiene

April May

Event focus

Gaming AHGE Preview

Draught Products Beer, Wine and Cocktails

Selling Sport AV, F&B and more

Preparing for Winter Heating, Power Management

Family Friendly Kids Products and Play Areas

Pub Dining Foodservice

On-Premise Wholesalers

Buyers Guide

Beer and Cellar Equipment

NOLO and Better-For-You Beverages

Beers for Winter

Construction and Renovation

State of Origin PUB LEADERS SUMMIT PREVIEW

June

POS & Operational Technology

Live Music

Pub Dining Foodservice

Property and Investment Acquisitions, Finance and Insurance

July

AGE Preview Gaming and Technology

Marketing

Mixed Drinks Category Ginger Beer, RTDs and more

Signature Serve (Winter) Dark Spirits

PUB LEADERS SUMMIT REVIEW

August

Screens, Sounds and Entertainment

Data and Loyalty Management Enhancing CX and Visitation

Pub Dining Foodservice

Cocktails

Spring Carnival - Racing Fathers Day

September

Staff Development Recruitment and Retention

Functions Marketing, F&B, Facilities and Services

Wine On-Premise

AGE Review Selling Sport

Halloween

October

Preparing for Summer Keeping Cool: Refrigeration, A/C and Fans

The Outdoor Opportunity Equipment: BBQs, Lighting and Décor

Pub Dining Foodservice

Weather/Future Proofing Your Business Insurance, Safety

Melbourne Cup On-Premise Betting

November

Bar, Beer and Cellar Equipment

Venue Security Surveillance & Personnel

Summer Cocktail Essentials On-Premise Product Shoot

Signature Serve (Summer) White Spirits

Christmas Feature Cricket Season

December

Screens, Sounds and Entertainment

Hot to Stock for 2024

Craft & International Beer On-Premise Product Shoot

POS & Operational Technology

Yearly Planning

*Bookings locked in before Friday 15 December will receive current 2023 rates.

CONTACT: Jason Wild at jwild@intermedia.com.au or on 0416 576 256

NEW KIDS ON THE BLOCK BILLIE EILISH METALLICA NEW KIDS BLOCK BILLIE EILISH METALLICA NEW KIDS ONON THETHE BLOCK BILLIE EILISH METALLICA

DEF RAY CHARLES EH DEFLEPPARD LEPPARD RAY CHARLES DEF LEPPARD RAY CHARLES EHEH BLINK-182 MONICA LL COOL J THE KROOKS LEE PERRY BLINK-182 MONICA COOL J THE KROOKS PERRY BLINK-182 MONICA LL LL COOL J THE KROOKS LEELEE PERRY SPICE GIRLS AMY ANDR SPICE GIRLS AMYWINEHOUSE ANDR SPICE GIRLS AMY WINEHOUSE ANDR KYLIE MINOGUE PHIL COLLINS LILWINEHOUSE WAYNE LORDE ARRESTED DEV

KYLIE MINOGUE PHIL COLLINS WAYNE LORDE ARRESTED KYLIE MINOGUE PHIL COLLINS LILLIL WAYNE LORDE ARRESTED DEVDEV

AUSTRALIAN LIQUOR INDUSTRY AWARDS

MUSIC ICONS

A smash hit

On Wednesday 25 October the 2023 Australian Liquor Industry Awards celebrated the leading operators, venues and products of the liquor industry.

HELD AT The Star Event Centre in

Hosted by emcee and radio personality

Sydney, and hosted by Australian

Bianca Dye, the night kicked off with

live music and top-quality F&B front and centre at their venues in the past year.

Hotelier, TheShout, Bars and Clubs

off-premise winners covering all drinks

“Pubs are so important to the fabric

and National Liquor News, the awards

categories, plus bottleshops and banner

of our hospitality landscape in Australia.

ceremony was attended by 530 members

groups. The second half of the night

Our pubs have no pokies, so we see

of the liquor industry. The theme of

was dedicated to the on-premise,

doing food and beverage well and with

the night was Music Icons, with many

with awards presented to pubs, bars,

authenticity, and preserving our pubs as

attendees coming as musical superstars

beverages, and operators.

places where all are welcome, as of the

like Prince, David Bowie, Sia, Amy Winehouse, The Spice Girls and more.

Major pub winners

utmost importance,” stated Odd Culture Group CEO James Thorpe.

“ALIA 2023, with its Music Icons

There were more than 25 awards handed

“It’s so great to be recognised among so

theme, was an absolute hit, another

out to the on-premise. Major pub winners

many great operators, and to take out the

great celebration of the liquor industry,

included the Harbord Hotel, on Sydney’s

award last night was a thrill.”

and a welcome opportunity to share

Northern Beaches, which took out Hotel

Publican of the Year was awarded to

in some fun with close friends and

of the Year. Venue manager Owen Hughes

David Gregory of Coogee Bay Hotel – in

colleagues. This year’s networking bars

was thrilled with the accolade.

the same year that the iconic Sydney pub is

were exceptional, the entertainment was

“Thanks to my team, go Harbord! I’m

on point and there was a terrific showing

absolutely gobsmacked. This is a huge

was humble in his acceptance, thanking his

for Australian spirits among the awards,”

night for the industry and to take out

team and the industry for the award.

stated Paul Wootton, managing director

Hotel of the Year is fantastic. We’re super

of Food and Beverage Media.

stoked and have so much gratitude for

humbled. Truly was not expecting that. It

everybody who has been a part of it over

has been a challenging couple of years

the last year. It’s just amazing.”

for not just the hospitality industry but

“I’d like to congratulate all the award winners and thank everyone who attended for making ALIA once again the highlight of the drinks industry’s calendar.”

12 | Australian Hotelier

Odd Culture Group was named Hotel Group Operator of the Year, having put

celebrating its 150th anniversary. Gregory

“Honestly, really quite surprised and

many other industries and people in general. Watching everyone band together

ALIA 2023

Seeing a full room with a mix of veterans and all the up-and-coming stars who will be the future of industry supporting each other, reminds you why all are a part of it. David Gregory, Publican of the Year

to pivot in their ways and continue to build to where we are right now has been wonderful. All aspects of the industry have had their respective challenges no doubt,” stated Gregory. “Seeing a full room with a mix of veterans and all the up-and-coming stars who will be the future of industry supporting each other, reminds you why all are a part of it.”

Beverage rock stars In the on-premise liquor categories, Best OnPremise Spirit was awarded to 1800 Tequila, with Proximo Spirits managing director Justin Casey thanking the brand’s on-premise venue partners. “As the brand owner of 1800 Tequila, Proximo Spirits is extremely proud to be awarded Best OnPremise Spirit for 2023. 1800 Tequila is at the heart of our family-owned business, and the proud result of 11 generations of tequila expertise. Globally, 1800 Tequila is the world’s fastest growing spirit brand, with a Brand Strength Index in the top three of global spirit brands, as rated by Brand Finance,” explained Casey. “It’s fantastic to see the 1800 Tequila brand recognised as a leader within the spirits and tequila

DECEMBER 2023 | 13

NEW KIDS ON THE BLOCK BILLIE EILISH METALLICA NEW KIDS BLOCK BILLIE EILISH METALLICA NEW KIDS ONON THETHE BLOCK BILLIE EILISH METALLICA

KYLIE MINOGUE PHIL COLLINS WAYNE LORDE ARRESTED KYLIE MINOGUE PHIL COLLINS LILLIL WAYNE LORDE ARRESTED DEVDEV

AUSTRALIAN LIQUOR INDUSTRY AWARDS

MUSIC ICONS categories here in Australia, something made possible through the dedication of our team here at Proximo and,

equally, through the wonderful way our on-premise partners showcase 1800 Tequila via inspiring drinks and their dedication to creating great on-premise experiences.” Once again, Stone & Wood’s Pacific Ale took out Best Draught Product, having won the category six ALIAs in a row. “We’re obviously pretty proud of Pacific Ale and how far it’s come from its little home on the edge of the Pacific Ocean. We didn’t realise when we first brewed it that it would become so synonymous with summer and that it would kick off an entire beer category in Australia,”states Stone & Wood marketing manager Ed Jamison.

A team effort David Gregory, GM of Coogee Bay Hotel may have been named Publican of

“This award is a testament to our beautiful home, a meticulous brewing process, the quality of our ingredients, and

the Year, but he acknowledged that the running of a hotel takes more than the

the unique character that defines Pacific Ale and the team. It’s

efforts of one individual. It’s all about the team around them. And developing

also a huge nod to our customers who serve great fresh beer

the team at Coogee Bay Hotel has been a source of great pride for the hotelier.

day in day out – they make it all happen so cheers to them – we

“With the dramatic shift in available and quality staff post-covid, facilitating a self-motivated and proud team has to be at the peak of achievements. A group of experienced and eager personnel that push the limits and truly try and exceed expectations all the time. “I am very lucky to be working alongside this current group. To have been

couldn’t do it without you!” Another repeat winner was Fever-Tree, taking out Best Mixer for the astounding tenth time in a row. “We are thrilled to be named Best Mixer at the ALIAs again, for the tenth year. 2023 has been an exciting year of growth for

a part of mutual development from so many different individuals is what

Fever-Tree in Australia. We would like to thank the Australian

keeps the spark lit. Of course we are always seeking new opportunities and

liquor industry for their continued support and we look forward

evolution, but as cliché as it sounds you cannot do it without the people.

to continuing on our journey to premiumise the mixers category

Whether that’s my direct team, suppliers or networks, we all play a vital part in the success of our own organisations and the industry as a whole.

and help Australians discover the wonderful world of mixed drinks,” stated marketing manager Caroline Wood. For the last major on-premise award of the night, Asahi Beverages took out On-Premise Supplier of the Year. CUB Premium Beverages GM, Michael Ritoli, accepted the award, thanking everyone in the Asahi team for their hard work within the on-premise. “It’s fantastic to win this award, the team do such a great job. The on-premise team put so much effort into making sure we deliver what our customers need and hear what our customers require to run their businesses. The team does a fantastic job in delivering what they do to the on-premise.”

Coogee Bay Hotel GM David Gregory (left) wins Publican of the Year

14 | Australian Hotelier

Australian Hotelier congratulates all the winners and finalists at the 2023 Australian Liquor Industry Awards for continuing to make the industry a dynamic one.

2023

Australian Brewery Of The Year Mainstream Craft Beer Of The Year Draught Beer Of The Year

NEW KIDS ON THE BLOCK BILLIE EILISH METALLICA NEW KIDS BLOCK BILLIE EILISH METALLICA NEW KIDS ONON THETHE BLOCK BILLIE EILISH METALLICA

KYLIE MINOGUE PHIL COLLINS WAYNE LORDE ARRESTED KYLIE MINOGUE PHIL COLLINS LILLIL WAYNE LORDE ARRESTED DEVDEV

AUSTRALIAN LIQUOR INDUSTRY AWARDS

MUSIC ICONS

And the winners are Best New Venue or Concept: Le Foote, NSW Best New Bar: El Primo Sanchez, NSW Best Sports Venue: Bella Vista Hotel, NSW Best Gaming Venue: Eatons Hill Hotel, NSW Best Food Menu: Bar Margaux, Victoria Best Live Music Venue: Ramblin’ Rascal, NSW Best Bar Owner: Pasan Wijesena, Earl’s Juke Joint, NSW Best Bar Team: Caretaker’s Cottage, Victoria Best NOLO Product: Heaps Normal XPA Best Mixer: Fever-Tree Best Draught Product: Stone & Wood Pacific Ale Best On-Premise Spirit: 1800 Tequila Best Beer Venue: Bitter Phew, NSW Best Wine List: Bar Liberty, Victoria Best Cocktail List: The Everleigh, Victoria Best Gin Bar: The Barber Shop, NSW Best Rum Bar: The Lobo, NSW Best Tequila Bar: Cantina OK!, NSW Best Whisky Bar: Whisky + Alement, Victoria Best Brand Ambassador: Krystal Hart, Campari

MAJOR WINNERS Best Bartender: Mille Tang, The Gresham Sarah Mycock, Old Mates Place Best Publican: David Gregory, Coogee Bay Hotel Best Bar: The Baxter Inn, NSW Best Hotel: Harbord Hotel, NSW Best Bar Group Operator: Swillhouse Best Hotel Group Operator: Odd Culture Group Best On-Premise Supplier: Asahi Beverages

16 | Australian Hotelier

2023

NEW KIDS ON THE BLOCK BILLIE EILISH METALLICA NEW KIDS BLOCK BILLIE EILISH METALLICA NEW KIDS ONON THETHE BLOCK BILLIE EILISH METALLICA

KYLIE MINOGUE PHIL COLLINS WAYNE LORDE ARRESTED KYLIE MINOGUE PHIL COLLINS LILLIL WAYNE LORDE ARRESTED DEVDEV

AUSTRALIAN LIQUOR INDUSTRY AWARDS

MUSIC ICONS

Thank you to our sponsors Thank you to all the sponsors that made the 2023 Australian Liquor Industry Awards possible. HOSTED BY

Networking Bars by

After Party by

Award & Drink Sponsors

Official Mixer by

18 | Australian Hotelier

AWARDED AUSTRALIA’S

BEST MIXER 10 YEARS IN A ROW

POS & OP TECH

The data in the details Technology is now integrated into almost every part of venue operations, but with so much data available, the challenge is now to use that data effectively. By Caoimhe HanrahanLawrence.

20 | Australian Hotelier

The environment for the hospitality industry

which Euromonitor expects to increase significantly

has been unpredictable over recent years, and

in the future.

customer behaviours have been changing rapidly.

Jacqui Corbett, COO of Momento Hospitality,

While following broad consumer trends can be

has recognised the importance of providing

useful, gathering data on customer behaviours

customers with marketing material that is relevant

in an individual venue can allow operators to

to them.

target offerings to the customers who are already patronising their venue.

Data is king

“For us, the biggest benefit to [data retrieval] is that we can then personalise the ways that we’re working with our guests. The outcome is always, how can we use this to better service to the people

According to Euromonitor’s megatrend analysis,

that patronise our venues? That would look like

which identified wide-ranging trends that will affect

customised offers based on spending patterns

consumer behaviour over the coming years, 48 per

so that if you’re not a beer drinker, we’re not

cent of consumers expressed a desire for tailored

spamming you with beer related activities. That’s

products and services. When it comes to sharing

not a meaningful engagement. We’re looking for the

data through loyalty programs or email marketing,

ability to use offers that people are actually really

47 per cent of customers expect personalised

interested on a personal level,” Corbett said.

experiences in exchange for sharing their

Venues gather this data in a variety of ways,

preferences and 38 per cent share their data to

with loyalty programs being a particularly popular

receive personalised and targeted offers, a number

choice. By providing membership deals or rewards

POS & OP TECH

discounts, customers feel that they are receiving

Data streams

something in exchange for sharing their data,

One popular way to gather detailed customer data is

explained Tilley & Wills Hotels head of marketing,

through remote ordering, such as QR code ordering

Molly L’huede.

platforms. Remote ordering has become much

“Basically, data is king. We want to get the

more commonplace in venues, particularly after the

data so that we can market to our clientele. By

pandemic. As well as providing useful sales data,

creating these digital loyalty programs, we are

Tilley & Wills Hotels group operations manager

incentivising repeat purchases for our captivated

David Thompson is seeing increased success in QR

market,” said L’huede.

code ordering among budget conscious customers.

This data can then be used to target marketing

“We saw the benefits to QR code ordering

to certain customers, or to determine which

pretty quickly. You notice that cocktail sales and

products are particularly well received.

upsells go up really quickly. There’s a customer

“For example, we’re running a campaign with

confidence of ordering when they can see what

Balter Cerveza, so we have generated data of

the products are, or how much more it is to

customers that have purchased beer products in

go from the house vodka to a Grey Goose. […]

the last three months, and then specifically target

People feel embarrassed to ask [a bartender]

that promotion [to them] so that we know that

‘How much is it for one of those?’ On the QR

we’re actually targeting people that are interested

code they can see that right away,” he said.

in that product,” said L’huede. While there are a number of loyalty platforms

Off-site ordering has also drawn in clientele for Momento Hospitality’s Hudson Hotel in Seven Hills.

already on the market, some operators opt

“With the Hudson Hotel we’ve got the [Landen]

to create custom-built platforms, as with

stadium just right next door to us and the players,

Momento Hospitality.

obviously training multiple times a week. Families

“There’s a great respect for technology with

can then be standing there and considering that

Momento, and a healthy dose of entrepreneurial

they’ve got nothing in the fridge and no appetite to

spirit as well. The thought being that if we can

cook anyway, and they can order ahead, right at

fully customise [a platform] to our business, then

the end of training and come and pick it up. Again,

that’s always a better fit than utilising somebody

it’s about that ease of customer journey that we’re

else’s system,” Corbett commented.

looking for at all times,” said Corbett.

Data dry-cleaning When people talk about data, “clean” data is seen as the gold standard. Data can

Momento Hospitality customises offers based on spending patterns

become “dirty” if it is corrupted, incorrectly sorted, duplicated, or contains errors. Here are three tips to help keep your data clean and useable: Train staff in your venue’s technology: Human error is a big factor in creating dirty data. Make sure staff can use all platforms correctly. Streamline your toolkit: Venues using multiple platforms for ordering, POS, and data management risk losing, duplicating, or incorrectly sorting data. A streamlined and integrated system can solve this problem. Keep all data in one location: Venues go through a lot of paperwork, both in soft and hard copy. Ensure all data is kept in one place to avoid losing valuable insights.

DECEMBER 2023 | 21

POS & OP TECH

Rather than being impersonal and removed from the customer experience, gathering quality data can benefit the quality of a customer’s visit to a venue. David Thompson, Group operations manager, Tilley & Wills Hotels

Off-site ordering is available at Hudson Hotel

Quantitative data can be incredibly

staff member to help me out, or my food

greet, and seat” format allows staff to

useful, but qualitative data such as

was too salty. Then we can jump on that

educate customers about the venue

reviews can help operators to respond to

straight away,” Thompson said.

offerings before they turn to QR code

factors that may be affecting the quality

ordering. In addition, the Mr Yum Crew

of customers’ visits. For Thompson,

Convenience and connection

integrating SevenRooms into the booking

While technology can provide ease

process allows the venue to respond to

and convenience, human interaction is

individual customer complaints before

still an important part of the in-venue

to go up to the customer with a tablet and

they make their way to review sites such

experience. The operators that spoke

say ‘Hey, I see you’ve ordered a round of

as Google.

to Australian Hotelier had different

margaritas and your glasses are empty. Do

approaches to balancing convenience

you want me to order you another order?’

with connection.

The customer says ‘Yeah, that’s fine,’ and

“SevenRooms not only allows us to capture data and build a profile on the customer, but it gives them an opportunity

system has proven useful in balancing convenience with socialisation. “It’s a new check in system that allows you

“If we’re able to utilise technology to

they turn the tablet around and the customer

to give us feedback once they’ve been

provide better ease of experience, then

taps on the tablet so they don’t have to go

seated. They get an email the next day,

that works for us. But it can never be to

back into the app and reorder. It gets that

saying ‘How was your experience?’ and that

the detriment of what that experience

engagement back to that hospitality that

comes directly back to us. The benefits of

looks like and all of the human touch

you do get away from a little bit with QR

this being we can see what the customers

points as well. We’re social beings. That’s

ordering,” Thompson explained.

are saying but also it stops them if they’ve

why we all go out. We never have it as the

Rather than being impersonal and

had bad experience going straight to Google

only the only way that you’re able to place

removed from the customer experience,

or TripAdvisor and giving a bad review.

orders. Some people just really enjoy the

gathering quality data can benefit the

A bad review comes back to us [through

ceremony of coming up and ordering with

quality of a customer’s visit to a venue.

SevenRooms], then we contact them direct

a person and having that engagement.

Responding to sales data also allows

and say, ‘Apologies. Let’s get back in and

It’s only ever offered as a complement to

operators to make the most of uncertain

change your view on it.’ […] There will be

that,” said Corbett.

economic periods and ensure they are

always comments, saying, I couldn’t find a

22 | Australian Hotelier

At Tilley & Wills venues, the “meet,

retaining their valued clientele.

:// ps htt

k lin

We had classic. Now we have cool.

.ty

Introducing your new Tyro Pro.

m/ co ro. r

r?r HM cS

tyro.com/pro

CRAFT BEER

HOPPY HOUR Exploring the ongoing craft beer revolution, Molly Nicholas spoke to pub operators about the styles, strengths and serves piquing consumer curiosity.

Applejack reopened the Taphouse in Darlinghurst in September with 20 taps

TRADITIONALLY PUBS are synonymous with beer, and data from CGA’s On Premise User Survey (OPUS) shows that it is still the most popular choice on-premise with 44 per cent of consumers drinking it. The total beer category has been losing market share for some time and traditional beer sales face threat, but retained consumer interest on-premise could be fueled by Australia’s appetite for craft beer. The CGA’s most recent OPUS craft beer report revealed increased consumer engagement with craft beer, and according to research by the IWSR, global craft beer sales have trebled in the last decade as the craft revolution has gained momentum, underpinned by consumer curiosity and a willingness to pay a premium for artisan beers. Hotel Jesmond is a Newcastle institution and a favourite among local beer enthusiasts thanks to its extensive range of independent craft beers. Operations manager Steph Carter notes that the craft beer landscape is continually evolving, with some rapid shifts in beer trends in recent years. “We have definitely noticed a shift returning towards the more traditional style of beers that are less full and fruity. Patrons overall are tending to look for beers that are lower in alcohol and are more sessionable. “We have also noticed craft beer drinkers are increasingly interested in locally brewed beers to support community during the tough times of Covid and increasing cost of living.”

24 | Australian Hotelier

CRAFT BEER

Mellow yellow Despite the rise of crazy flavour profiles that pubs and patrons once went wild for, there has been a slight curtailing in recent years which has once again made way for more traditional styles. The Elephant British Pub is a Tudor-style pub nestled in Adelaide’s vibrant East End. Curator of an extensive range of local and international beers, assistant venue manager and cellarman Patrick O’Gorman spoke about the changing landscape of the craft beer scene. “We have definitely seen the amount of crazy flavour profiles dial back in recent years. With the increase in small craft breweries popping up, perhaps everyone wanted to get their brand out there and needed something eyecatching to get their foot in the door. “Not everyone has seen beer as their drink of choice and with the craft beer varieties expanding in recent years it has captured a wider target market. Now that the market has expanded, I believe the amount of obscure and somewhat unique flavour profiles has mellowed.” If the diversification of the category was driven by brewers, the dial down has been driven by consumers who know exactly which style of beer they prefer to drink. Flavour-forward craft beers are still present in the pub scene and wellestablished brands are dominating, as Carter explains. “At Hotel Jesmond, we take a lot of pride in continually curating a diverse craft beer selection that resonates with the evolving preferences of patrons. The Stone & Wood Pacific Ale continues to captivate the majority of our craft beer enthusiasts with its distinctive profile. “We’ve also noticed a slight shift in popularity towards the heavier style of

Taps are trending Offering a selection of canned and bottled beverages allows for an extensive craft beer offering without losing valuable tap space. While this offers variety, O’Gorman says that patrons of The Elephant British Pub show a preference for draught beer, favouring its freshness and immediate experience. “Our customers are definitely coming in for draught beer over canned or bottled products. The rising cost of beer also means consumers are spending good money for their beer. Our customers are more inclined to have a nice cold frothy poured off tap right in front of them, seeing the quality firsthand and perhaps having a taste before purchasing. “The eye-catching designs on craft beer cans is what

craft beers, such as Bentspoke Crankshaft and Voodoo Ranger, both having

initially catches a consumer’s attention, however we

quite high alcohol percentages. We provide the opportunity for a rotating tap

find unless they’re familiar with the brand or want to be

of local beers, currently we have Good Folk’s Danny’s Wedge proving to have a

adventurous draught beer is far more popular.”

quality following.” In September, Applejack Hospitality reopened Darlinghurst’s heritage pub the Taphouse with 20-plus taps showcasing Sydney’s favourite breweries. Group beverage manager Joe Worthington explained which craft beer styles are proving popular as we head into summer. “Hazy Pale is certainly enjoying its day in the sun. The modern classic of Stone & Wood and now the new up and comer Mountain Culture are dominating a big chunk of beer sales.”

With Taphouse patrons also looking favorably upon draught beers, Worthington explained how to get the most out of your offering. “We keep the beer lines clean and the juice as cold as can be. We know we will always have beer drinkers so we ensure the best variety and product we can. “We serve our incredibly fresh beers in glassware that has been kept in the fridge or a freezer. There’s actually no better drink in the world than a really cold beer in a

Mastering moderation

frozen glass on a swelteringly hot day.”

Not only have consumer preferences changed in the sense of styles, there has also been a shift in alcohol content preferences. Craft beer enthusiasts are still showing an interest in higher alcohol content, but pub operators have also noticed growing demand for no- and low-alcohol beers. “In previous years we have seen the alcohol strength in craft beers being quite high, anywhere from six to eight per cent and higher,” says O’Gorman. “We have seen a shift towards mid-strength and especially non-alcoholic beers being a real focus in the industry of late and being produced by large and small beverage chains. “This is branching out to a wider community of beer and non-drinkers, and also lends itself to the sessionable market for when you can’t withstand the same amount of drinks with a higher ABV.”

DECEMBER 2023 | 25

CRAFT BEER

The Taphouse Hotel Jesmond

Tapping into demand for lower strength craft beers gives pubs trading-up potential, and the opportunity to convert moderation drinkers from cheaper soft drinks to higher value spends with an increased likelihood of repeat custom. “I’d say your bigger, punchier ABV beers are giving way to more session styles,” added Worthington. “We still sell the delicious Grifter Big Sur IPA which is a punchy 6.7 per cent, however we’ve recently taken on Young Henrys Stayer, a tasty 3.5 per cent, and Hawke’s Half XPA, which is 1.75 per cent ABV. “This certainly tells me that there’s a bigger split than ever, but I’d say it’s more that people are picking and choosing their moments better. Less is more during the week, and on the weekends you can nudge it.”

What to stock In such a broad market, publicans face the difficulty of navigating the category and knowing which beers to stock. As the category begins to mellow, O’Gorman suggests that the best approach is to curate a small but strong offering that resonates with your customers. “Being that there are so many craft beer options in the market right now it can at times feel oversaturated. Offering fewer options in relation to craft beers, but knowing the products well, yields higher sales and allows you to rotate your offering based on what is being well received.” On the other end of the spectrum, having 40 taps on constant rotation has worked well for Hotel Jesmond, and proves that the right range of brews looks different to every venue. “I would say it is vital to have a wide range of offerings from the heavier and higher alcoholic craft styles to the more sessionable and lower alcoholic beers, including a range of non-alcoholic beers,” added Carter. “If you have a style of beer that suits everyone, you’re going to have happier and more satisfied patrons for return business.”

26 | Australian Hotelier

The Elephant British Pub

Join the thousands of industry professionals who read the Australian Hotelier newsletter. Scan here and subscribe for free.

Subscribe now for the latest pub news, sales, compliance changes, and innovations. Delivered to your inbox fortnightly!

PROMOTION

1. STONE & WOOD GREEN COAST CRISP

2. WILLIE THE BOATMAN ROGUE DRAUGHT

3. HAWKE’S BREWING CO. HAWKE’S HALF XPA

Made with life’s simple moments in

A lighter style of hybrid beer in the

Hawke’s Half XPA delivers big on

mind, Stone & Wood’s Green Coast

lager/pale ale style. Aromas of lime,

flavour, while keeping things easy and

Crisp 2.5% is an easy drinking lager

dried fruit and hints of herbal notes.

breezy, not boozy. With only half a

made for the beer lovers seeking out

A light to medium residual bitterness

standard drink in a tin, it’s perfect for

something truly refreshing.

with a light body and bready malt

when you’re up for a beer but only

undertones. Wille the Boatman’s tribute

half up for a drink. An easy-drinking

to those who never settle for safe

XPA, complemented by subtle malt

harbours.

sweetness and low bitterness. Hawke’s

ABV: 2.5% www.stoneandwood.com.au

ABV: 4.2% www.willietheboatman.com

Half XPA is a double gold medal Indies Awards winner in the ‘Reduced Alcohol’ Category, being the only sub -2.5% ABV beer awarded gold in a category

t s r i h T uenchers

dominated by beers with as much as twice the ABV. ABV: 1.75%

www.hawkesbrewing.com

Shot at

THE AUSTRALIAN HERITAGE HOTEL

28 | Australian Hotelier

From classics to new favourites, these beers will keep pub patrons happy this summer.

PROMOTION

4. WHITE BAY BEER CO SUNNY AUSTRALIAN PALE ALE

5. YOUNG HENRYS COLD XPA

6. STONE & WOOD PACIFIC ALE

SUNNY is White Bay Beer Co’s modern

Born out of the growing trend of “cold

The original pacific ale is perfect for

Australian Pale Ale that perfectly strikes

brew”, this addictively refreshing beer

beachside drinks, stacking in the esky

the balance between flavoursome

is brewed at a lower temperature

or that afternoon catch up with friends.

and sessionable. Generous native

that is reminiscent of a lager. Full of

Hazy and golden, Stone & Wood brews

Australian hop additions on both the

body and life, it boasts the essence of

Pacific Ale with pale malts, wheat and

hot and cold side of production makes

summer, featuring citrus and tropical

plenty of Galaxy hops that erupt in

SUNNY shine with layers of complex

aromas, a balanced 15 IBU bitterness,

tropical fruit aromas and flavours.

hop-derived flavour. White Bay’s in-

and a sessionable 4% ABV that appeals

house propagated ale yeast strain also

to the refined palette. Bursting with

contributes to SUNNY’s enticing fruity

notes of passionfruit and orange peel

and floral aromas. SUNNY is unfiltered

from Australian grown hops and a light

and spends a whopping 28 days in

golden body from cold fermentation,

the fermenter prior to packaging. The

this XPA is deliciously drinkable. With a

time in tank and lack of filtration and

gentle bitterness and a crisp finish, it’s

additives allows White Bay to express

the perfect beer for any occasion.

SUNNY in its finest form. ABV: 4.5%

ABV: 4.0%

ABV: 4.4% www.stoneandwood.com.au

Shot by

O’NEILL

PHOTOGRAPHICS

www.younghenrys.com

jackson@whitebay.beer

DECEMBER 2023 | 29

DESIGN & BUILD

Pastel Paradise

Replete with striking colours and handmade furnishings, the newly opened Bli Bli Hotel is set to be a popular summer spot on the Sunshine Coast.

The sports bar

30 | Australian Hotelier

DESIGN & BUILD

THE OPENING of the Bli Bli Hotel has been

A vibrant venue

much awaited by Sunshine Coast locals.

With a colour palate featuring pastels, mint

Operated by Maeva Hospitality and the Deery

greens, and bright pinks, it may seem at first that

family, the venue aims to provide a space for

the different colours at the Bli Bli Hotel could

connection and community. The new venue

clash with each other. However, Challinor could

offers Instagram-worthy backdrops with a

already envisage the different elements of the

modern and colourful design.

venue’s design working together, as her vision

Sprout Architects was engaged for the architectural design, with design consultant

“I often start with a springboard of fabrics,

Diana Challinor tasked with the interiors, and

so I choose a very beautiful fabric. In this

fitout from Farrago Design.

case, it was the fabric in the back of the booth

The venue is expansive, with panoramic views.

seating and from that one fabric, my entire

“One wanted to be able to enter the hotel

design for the hotel bounces. That particular

but feel like they would literally fly out the

fabric had things like agaves, cacti, all the

windows. We have nine-metre ceilings, five-

colours I wanted to use. I was drawn to that

metre ceilings, extravagance, open spaces. I was

fabric because it actually spoke of the entire

just blown away by the canvas I was given in the

design I had in my head. It gives me everything.

architecture,” said Challinor.

It gives me shapes, it gives me line, it gives

The challenge for design consultant

me direction, it gives me colours. It gives me

Challinor was to fill these spaces and make

my planting, the greenery in the room, the

them feel inviting.

atmosphere. The whole soul of the building has

“[There are] sheets and sheets of glass, wonderful open vistas. Then I had to bring that back down. These massive voids – which were The aesthetic for the entire hotel was derived from the fabric pattern used on the back of the booth seating

began with a single fabric.

come from one fabric,” Challinor explained. The fabric also inspired Challinor’s use of natural handmade materials.

spectacular – became basically intimate, so that

“Everything’s as natural as I can make it feel

you didn’t feel that you were being overpowered

and look. We have light fittings out of rattan and

by space,” Challinor described.

woven banana leaf, timbers, handblown glass, The vistas are a feature in most spaces at Bli Bli Hotel

DECEMBER 2023 | 31

DESIGN & BUILD

I tried to bring in a lot of bespoke handmade items. I tried to keep away from mass produced accessories where I could, to bring back a little bit of

handmade ceramics. I tried to bring in a lot of

separate gaming area. The venue’s different levels

bespoke handmade items. I tried to keep away from

are connected with lifts and a central curved

mass produced accessories where I could, tried to

staircase, with arched entryways into the various

bring back a little bit of the artisan,” Challinor said.

sections of the hotel. The gaming area has its

Of course, it was necessary to use some mass-

own separate entrance, which has proven to be

produced products, such as the furniture. For these,

a popular choice according to Maeva Hospitality

Challinor opted to use timbers and warm metals

director Scott Armstrong.

such as brass to complement the natural materials.

“We had the rare opportunity with this venue

Challinor took advantage of the high ceilings with

being multiple levels terraced into the side of a hill.

overscaled wallpapers, which highlight the expansive

Levels up or down are often considered a barrier

space without making it feel empty. Greenery also

for guests to enter, however when we looked at this

plays a large role in the Bli Bli Hotel’s design, with a

site we saw that both pedestrian access and parking

pink blossom tree in the centre of the rooftop terrace

was available from what would be an appropriately

and plants featured throughout the hotel.

sized gaming lounge level,” Armstrong described.

While the space has a summery feel, Challinor

the artisan.

expects the Bli Bli Hotel to remain popular in winter.

Diana Challinor,

“There’s lots and lots of greenery. There’s lots

design consultant

of colour and I think on a rainy day it will be a lovely escape,” she said.

A common thread There are a range of spaces within the venue, including a rooftop deck, bistro, sports bar, and

The resulting gaming level is more than 400 square metres in size and is directly below the 1600 square metres of food and beverage offerings. “The two levels are easily accessed via an attractive curved staircase or lift. It’s proving popular as the different areas of the venue have attracted people from all walks of life,” Armstrong said. Despite the variety of spaces, the design elements are similar throughout the Bli Bli Hotel. The curved staircase joining the various levels

32 | Australian Hotelier

DESIGN & BUILD

“I wanted every space to be quite unique and totally different.

One striking element of the dining area is that part of the

You can choose to go to a different area, and yet there is a

kitchen is visible to guests, with more space in the back of

stepping stone effect of colour, shape and design that links

house. As the front kitchen features the live-fire grill and pizza

them. They basically bleed into each other. They’re quite distinct

oven, Challinor had to balance aesthetics and practicality.

in themselves, but through colour and shape and design, they

Continuing her use of natural materials, the long benchtop is

actually echo each other,” Challinor said.

crafted from terrazzo stone, and the walls feature hand glazed

Following the theme of the rest of the venue, the function rooms are vibrantly coloured. Named for the birds on its wallpaper, the Parakeet Room has an energetic, tropical style.

Spanish ceramic tiles. “It’s practical, it’s natural, and it’s aesthetically pleasing. […] We’ve got the aromas and we’ve got the visuals out in front and

“I’ve done maybe five or six hotels on the Sunshine Coast, and each function space is entirely different. This one’s lots of fun. Kind of a crazy leap into the hot pinks and yellows, but it’s all part of the original design,” Challinor explained.

then the hard work for the guys behind,” Challinor said. The venue has proven popular with groups. “I was very thrilled and very happy to see people across the age spectrum, from kids running around, teenagers in a group,

“It doesn’t become a standalone area, it becomes an

I saw guys with girls, and I saw men dining together. […] It was

extension of the hotel and the dining room in itself,” she added.

very comfortable in the space. There’s nothing intimidating. It is modern and yet classical. It’s fresh. It’s just easy and very

A social space

comfortable to live within,” said Challinor.

Though Challinor has designed the venue with a

For Challinor, the most important part of the Bli Bli Hotel’s

very modern feel, it has been well received by a range of ages. “I love to have a decor that invites every age group. You could

design was the collaboration between everyone who worked on the venue.

bring your grandparents, you could bring your aunties, you could

“I think that you have to acknowledge that it’s an amazing team

bring your boyfriend, your mum and dad, you can bring your kids.

effort… Every single thing about this hotel was to do with the team

Every single age group is invited into the space,” she said.

and it worked like a well-oiled machine. We love working together.” The gaming lounge

DECEMBER 2023 | 33

TALES FROM THE TOP

Greg Hodge (right) and the Kirra Beach Hotel team celebrating the pub’s reopening after three years

The return of a beloved pub

Community is the heart and soul of the Kirra Beach Hotel, which has reopened to continue its legacy as a family favourite.

A LOCAL icon and community landmark

wait to get back in, I’m excited to welcome

“The biggest challenge is the wind. We

since 1956, the Kirra Beach Hotel

the old ones back and meet some new

get the northeasterly blow here so the

has opened its doors once again as

ones. I’m a bit sentimental, so I can’t wait

biggest challenge for the architects was

a redevelopment of the previously

to get the old guys back in.

getting wind protection right, but they

demolished pub. Long-standing

“I think the community are going to

have nailed it.

supporters can expect the return of old

react really well, we’ve kept the old feel

“For the beer garden, we have wind

favourites complemented by a coastal

about the pub and all the old memorabilia

barriers that we can pull up when the wind

design style that preserves the integrity

has gone back up. We have replicas of

is coming through to combat that issue.

of Kirra’s rich character.

the old tiles and the original bar from the

Indoors, we have concertina windows so

Located directly opposite the beach

original pub, so it’s kept its history, the

we can just close those up when it gets

on the southern Gold Coast, the fresh

locals don’t need to worry about that.

windy, but you can still see outside with

reinvention of the pub includes a classic

“The new beer garden out the front of

bistro, public bar, sports bar with large

the hotel is sensational, that’s going to be

screens, large beer garden and a boutique

a really big deal over summer.”

bottle shop. In the lead up to the relaunch,

Speaking about the challenges of operating a beachside venue, Hodge

the view. They’re all glass windows so it’s still nice and open.” Despite external elements, it’s the core values of the pub that uphold its relaxed beachside atmosphere.

Australian Hotelier spoke to Greg Hodge,

explained that comfort was a key

“We’ve always got tubs of thongs

who was the publican and licensee at

consideration for the redesign.

behind the bar, if customers walk off the

the Kirra Beach Hotel for eight years

“It’s the beach, so there will be sand but

beach with no shoes on we give them a

prior to its demolition, about welcoming

you can’t prevent that, it’s just part and

pair of thongs to slip on so that they’re

patrons back.

parcel of having a hotel on the beach. We

comfortable. There’s a lot of work that we

“It’s exciting, we’re a community-based

have doormats and concrete leading into

do to make people feel relaxed, we have a

pub and everybody has been missing it for

the pub, but if there’s sand on people’s

big surfing community so our atmosphere

nearly three years. The customers can’t

feet there’s not much we can do about that.

is very laid back.”

34 | Australian Hotelier

Australian Hotelier December 2023

Articles inside

DESIGN & BUILD: PASTEL PARADISE

CRAFT BEER: HOPPY HOUR

ALIA MUSIC ICONS: A SMASH HIT